How to Make Homemade Caramel

Rating

4.8 stars ( reviews)

Keywords

easy homemade caramel sauce, easy caramel recipe, how to make homemade caramel, caramel recipe

Ingredients

• 1 cup sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup cream
• 1/2 to 1 teaspoon sea salt

Categories

• sauce

Cuisine

• american

Reviews

• Erin on 2019-10-31 (5 stars):
  Turned out perfect and so so good. Gonna use it to fill macarons!
• Rob on 2020-02-07 (5 stars):
  I made this with a couple minor tweaks after the creamy goodness seized after pouring in the cream. I poured out liquid into the measuring glass then reheated the sugar/butter on low until it all melted, then left on low low temp while warming the cream in the microwave, then pour slowly poured the cream while slowly whisking. I also added a few generous pinches of salt while whisking, as opposed to a full teaspoon. I'm pretty sure the sugar/butter solidified after pouring in the cream while it was still cold. Ultimately, I managed to save the batch, literally resulting in some of the best caramel I've tasted. Knowing what I put in there probably has something to do with that, but super good nonetheless. Excellent recipe. Thanks for sharing!
• Mariam El-Naggar on 2019-12-20 (5 stars):
  It is AMAZING I loved it so much and I will definitely do it again! ????
• Pam on 2020-01-06 (5 stars):
  This looks so good I cant wait to make some!
• Doris on 2020-01-19 (5 stars):
  Flow directions. You will not go wrong. Make sure you take sugar off the stove before you add butter. Most important thing to do is make sure you have everything ready. Before you start.
• Rob on 2020-02-07 (5 stars):
  I made this with a couple minor tweaks after the creamy goodness seized after pouring in the cream. I poured out liquid into the measuring glass then reheated the sugar/butter on low until it all melted, then left on low low temp while warming the cream in the microwave, then pour slowly poured the cream while slowly whisking. I also added a few generous pinches of sea salt while whisking, as opposed to a full teaspoon. I'm pretty sure the sugar/butter solidified after pouring in the cream while it was still cold. Ultimately, I managed to save the batch, literally resulting in some of the best caramel I've tasted. Knowing what I put in there probably has something to do with that, but super good nonetheless. Excellent recipe. Thanks for sharing!
• Tristan on 2020-02-29 (4 stars):
  I made this recipe and I burnt the sugar the first time so I tried it again. so I did a little more stirring and it didn’t burn but it seized up and the butter was not incorporating so I put the mixture back on the stove over medium low heat until it started simmering. I stirred it frequently then I added the cream and salt. The flavor was great but there were lumps so I just strained it through a fine mesh siv and it turned out great!
• Emma on 2020-03-27 (5 stars):
  I made this and failed the first time, my sugar was melted well most of it and while I was waiting for some clumps to melt my sugar just got to dark which I didn’t notice at first so I proceeded to add my butter which wouldn’t mix in! I ended up tossing the mixture and tried again (which I was surprised my mom let me) because I was really determined🤣 The second time cooking the sugar it was still clumpy and not melted but I knew if I cooked it any longer it would burn so I just added the rest of my ingredients and let that simmer for about 15minutes and it turned out great! Love the recipe definitely going to make it again soon!
• Jay Beavor on 2020-03-30 (5 stars):
  Can you is this for candy by putting this in the fridge and let it harden into candy would that work?
• Bean on 2020-04-05 (5 stars):
  Had a major caramel fail when I first starting recipe developing. This has been my new fail-safe caramel recipe!! Used it a few times already and works like a charm!
• Kathryn on 2020-04-26 (5 stars):
  Thanks so much for providing the recipe for free! Pictures are beautiful, recipe easy to follow :)
• Carrie O'Neal on 2020-05-08 (5 stars):
  Thanks for the recipe. it looks delish. I cannot wait to try it! Thanks so sharing it!
• Heather on 2020-04-14 (4 stars):
  I just made this at 3 am because I can’t sleep and wanted some sauce for waffles for everyone since they love it in Mexico at the resorts! But I thought I saw comments regarding the butter causing the caramel to immediately cool off and clump together. I actually remelted everything so it was back to saucy sauce and sooooo fat it’s tasting good but won’t know until the morning! Any idea why during the boiling with butter phase, it was boiling for me but the caramel was NOT interested in mixing in with the butter. It took me absolutely forever to get all the hardened caramel off my beater. Yes the butter was warm and soft, the cream was out of the fridge for 10 min but I hadn’t added that yet.
• Robert Moran on 2020-04-18 (5 stars):
  Everything went great until I added the cream. At that point it seemed as if it would never mix together so I put it back on low heat. I don't know if I did not mix it long enough or if my pan is not heavy enough, there was no time lapse from butter to cream so I really don't know what went wrong. Any thoughts? thank you Robert
• Kristine Ming on 2020-04-19 (5 stars):
  Never made homemade caramel before. My husband tried it and it came out sooo good. Only problem all the salt turned hard at the bottom of the pan dont know why.
• Jacqui Johnson on 2020-05-04 (5 stars):
  Have used this up to step 3 and poured it over freshly popped popcorn for caramel popcorn, sprinkling over sunflower and pumpkin seeds for extra crunch. Works very well!
• Pamela on 2020-05-08 (4 stars):
  I decided to be brave and try to make a little caramel so I used this recipe... I burned the first batch of sugar (it happens within a second or two)! On batch #2, I took the sugar of the heat as soon as the sugar was melted and followed the remaining steps. What I ended up with was more of a sauce than the thick rich caramel I was hoping for; however, I didn't have heavy cream only half and half. Also, I think that the melted sugar went, ever so slightly, towards being burnt. Like I said, it only took a second... But the texture was very smooth and silky, and tasted pretty good! Now, with a bit of practice, I'll be making delectable caramel and a whole new array of recipes for my family. Thank you for your recipe and easy to follow instructions (with pictures)!
• april on 2020-05-11 (4 stars):
  the pictures really helped. mine tasted like butterscotch though. confirmed w 5 other people.
• Eleanor ernon on 2020-05-25 (5 stars):
  I just made this caramel, it is perfect. I was going to make it last night but did not have room temperature butter so I got up early this morning to make it. I used salted butter and it has just the correct amount of salt for me. I am familiar with melting sugar and its vigorous bubbly nature. (I learned to burn sugar from my granny and aunty.) It is the main ingredient in our black fruit cakes. Sugar is cooked until it burns, then some sort of liquor is added then cooled. This is what makes the cake black and it gives the cake an authentic sweet, slight burnt taste. I usually make caramel by boiling a can of condensed milk in a pot for 3 hours or in a pressure cooker for 45 minutes. However, your recipe is much quicker. I sill definitely be making it whenever I need a quick caramel. Thank you for sharing your recipe.
• Katie on 2020-06-27 (5 stars):
  This was my first time ever making caramel and it turned out perfect! This recipe was so easy to follow along.
• Ronda on 2020-07-14 (5 stars):
  Am so glad that i finally found this great recipe…I must give it a try…
• Elizabeth on 2020-07-24 (5 stars):
  Please email me this recipe.
• Roberta on 2020-08-08 (5 stars):
  Could you use 1/2 white & 1/2 brown sugar in this?
• Larry on 2020-08-13 (5 stars):
  Perfect instructions, took it to a friend’s for dinner for our dessert, it was a show stopper! Absolutely wonderful and so easy!!!
• Janelle on 2020-08-13 (5 stars):
  I could lick that caramel right off the spoon! YUMMY!
• Ford on 2020-08-13 (5 stars):
  This recipe looks really easy to follow.
• Samantha on 2020-08-13 (5 stars):
  Insanely good recipe, really rides the line of almost being too salty, but it’s perfect and I wouldn’t change a thing!
• Michele Tash on 2020-08-18 (5 stars):
  can you can in a canner and keep longer you know uou do jam or Italian stewed tomatoes
• Michele Tash on 2020-08-18 (5 stars):
  can you can in a canner and keep longer you know uou do jam or Italian stewed tomatoes it turned out great was so easy but love to cook can bake so thsnk you for recipe
• Lizzy on 2020-08-25 (4 stars):
  The caramel was really good but VERY runny. Just wondering if maybe I did something wrong? It’s 100% a liquid, not like the video at all. 5 stars for flavor 4. For consistency.
• Rick on 2020-09-03 (4 stars):
  End result was excellent. I did halve the salt and may cut back even a bit further next time. I also think I'll use a spatula for stirring . It will allow me to reach the edges of the saucepan. I ended up with caramelized taffy all over the whisk. I tried a bit of that and it seemed to be much saltier than the sauce itself. Cleanup was easy in any case, just soak the pan and whisk in water.
• Brooke mansfield on 2020-09-20 (5 stars):
  The recipe details were incredibly helpful ... the end result and consistency is both perfect and delicious. Crazy surprised at how easy it was! Homemade Carmel for life.
• Taherali Masalawala on 2020-09-21 (5 stars):
  Explained in very easy steps which leads to very unconfuss process.
• Yolanda Lozada on 2020-10-04 (5 stars):
  I love this recipe and I am ready to make it.
• Alex on 2020-10-19 (5 stars):
  Great, straightforward recipe. Only change I made was to start the melting process with a cup of water poured in with the sugar... adds a few minutes but doesn't require all the stirring and I find it allows better control. Delicious recipe!
• Becky on 2020-10-27 (5 stars):
  I can’t believe I’ve never made caramel sauce, but this looks beyond perfect – can’t wait to try it.
• Becky on 2020-11-01 (5 stars):
  This recipe is so easy and comes out perfect every time. This is my second time making it and it’s a fan favorite!
• Chelle Thompson on 2020-11-02 (5 stars):
  Best caramel sauce ever so smooth and thicker than all the others I’ve tried, we all love it, I used pure cream👌🏼
• Goli on 2020-11-16 (5 stars):
  It's perfect
• N on 2020-11-29 (3 stars):
  Sorry to be a downer. I had trouble getting the steps to work and the caramel is too salty for us. The butter never incorporated--even after 5 minutes of whisking it was only getting worse. I still added the cream, thinking that might help. The cold cream just turned the melted sugar to a hard glass lump in a sea of cream & butter. As a last ditch effort I put it back onto the heat and it did finally come together. I was afraid re-heating would cause it to burn but it didn't. WAAAAAAYYYYYYY too salty. I can't really even taste the caramel to know if it's buttery/creamy/delicious or not. Maybe because I used salted butter? (The recipe doesn't specify.) Even the thicker version (1/3c cream) was too thin to stick to apples.
• Khamdam on 2020-12-05 (5 stars):
  This recipe is really good.
• Maria P Santiago on 2020-12-20 (5 stars):
  I just made this and it is so delicious, it came out perfect!
• Jim scitt on 2021-01-22 (5 stars):
  Very good Thank you
• Sj on 2021-02-16 (4 stars):
  Would have been helpful to state in the ingredients list to use UNSALTED butter m. Yikes, first batch was ruined. Otherwise smells good
• Jadyn Whisnant on 2021-02-20 (4 stars):
  Does it matter if the butter is salted, if i just don't add the salt at the end of the recipe.
• Andy on 2021-02-22 (3 stars):
  I really wish you had specified that the mixture needs to cool before adding the cream. Because now I have a glob of seized up sugar floating in cream.
• Lisa Drover on 2021-03-07 (5 stars):
  I like easy to make it was my first time making it yum. Thank you ☺️
• Yvette on 2021-03-21 (5 stars):
  The best and easiest caramel sauce I've ever made.This sauce combined with the apples I fried with cinnamon,butter,etc.. will make the best "Caramel Apple Empanadas" ever!
• Tom on 2021-04-02 (4 stars):
  I just made this recipe and it tastes REALLY good. However, when I added the cream (room temperature), the butter/sugar mix solidified and wouldn't combine with the cream. I had to put the pot back on the heat on low while whisking to get everything to melt together (with the exception of a few small solid caramel bits that won't go away). I've gone back over the recipe a few times and can't see that I've done anything differently. Thoughts on what happened?
• George Ortiz on 2021-04-08 (5 stars):
  Thank you so much for the recipe, I'm going to love 💕 it
• cherisse hall on 2021-04-22 (5 stars):
  I want to make your recipe, then form in silicone canyon molds. How long will they need to harden b4 I can dip in dark chocolate. Then I can refrigerate. Can I ship out 2 friends without them melting, or do I have to use baking wax? Thank u so very much.
• Vanessa on 2021-05-14 (5 stars):
  Just made this and it’s amazing! I used salted butter(U.K. Lurpak),didn’t add any salt and it tastes and smells heavenly. It was quick too. I’m going to try and add it tomorrow to an ermine frosting buttercream so I wonder if you can help with this question? Does it get too thick or do you think it will easily incorporate in the buttercream? Thank you
• Cathy M Boucher on 2021-05-14 (5 stars):
  Made this just now and it turned out Amazing!! Reminds me of the Mackintosh toffee...caramel?....bars..I used half and half Instead of cream and it worked. PATIENCE is the key for this recipe. I had to put mine back on the heat to get it to mix after adding the half and half...I'll be making this often. Thank you!!
• Ben Dulaff on 2021-07-24 (5 stars):
  You said it was easy and it is Thank you
• Reema Ibrahim on 2021-08-09 (5 stars):
  This is sooo good thank you so much for the recipe
• Kenny on 2021-08-13 (5 stars):
  I have been making this recipe for months now. It is such a relaxing process. I put in my coffee and add it to desserts. I prefer it straight out of the fridge, so I add extra cream plus take out the step where you boil it at the end. Delish
• Antoinette Wilson on 2021-08-13 (5 stars):
  I made this caramel recipe and it was stupendous. A great hit for the family. Give it a try you won’t be sorry you did. Follow directions exactly.
• Zachary Church on 2021-08-17 (1 stars):
  This recipe sucks. Had caramel, then I added the butter and it ruined it. The cream made it worse. Stupid and you suck! I had perfectly good Carmel and ruined it per your instructions!
• jake on 2021-09-10 (5 stars):
  hey i really loved this recipe it's super simple but good. and zachary you really aren't cool for saying those mean things.
• Kenny carro on 2021-09-27 (5 stars):
  If I don't have heavy cream, is media cream ok?
• Mimi on 2021-10-13 (5 stars):
  This recipe is very easy to follow and the caramel looks very delicious! I'll definitely gonna try this at home.
• Sheree on 2021-10-15 (5 stars):
  So easy and delicious thank you! I too added my cream out of the fridge and got the clumping on the bottom of pan but now know to have more of a room temp cream. Will be making this again! #unashamedspoonfulofcarameleater
• Nicole on 2021-10-29 (5 stars):
  Wowowowow this was easier than I expected and such a luscious caramel sauce! I am always so wary of cooking sugar without any temperature notations as I fear it will turn out a disaster. This was not that at all. Directions were easy to follow and my caramel turned out great! I wish I would have read Sheree's comment to also use room temp cream as I did have a little cooked sugar sticking around the edges of my pan. I didn't use all the cream as it started looking a little thin so I stopped adding (probably ended up using the 1/3 cup that is recommended for a thicker sauce). I thought the 1/2 tsp of salt was more than enough for my liking. Yum!
• Dana Martin on 2021-10-31 (4 stars):
  Love the simplicity of this recipe and pictures helped. My first time making caramel. Followed recipe exactly but mine tastes more like a caramel butterscotch. Still good! I drizzled on a chocolate devils cake and baked it.
• M. L. ANDERSON on 2021-12-26 (5 stars):
  i love your recipe! how do you turn your CARAMEL Sauce, into CARAMEL Candy ? tks for any help
• Andy on 2022-03-05 (4 stars):
  I tried this recipe today and it tastes just like butterscotch! The recipe didn't specify which type of cream to use so I used my everyday dessert cream (whipping cream) and upin adding it the caramel became too runny so I had to cook it on medium flame for about 10 minutes. It's texture and color is different to yours ofcourse. So I guess specifying heavy cream in the recipe would help.
• Rita on 2022-03-09 (5 stars):
  OMGosh I can’t believe how good it turned out and taste!
• Danielle Moore on 2022-04-26 (3 stars):
  Great taste but the sugar didn't melt well. I felt like I wasted butter cream & sugar. Its a saucecnot caramel IMO
• Mona on 2022-04-27 (5 stars):
  Love this recipe!!! I’ve made it a couple time already and it’s been perfect. Thank you!
• Jen on 2022-05-03 (4 stars):
  I've made this recipe twice now and it works great, specifying how long to cook it for would be helpful though.
• Amy on 2022-05-04 (5 stars):
  Thank you so much awesome recipe very tasty.
• Jenna on 2022-09-11 (5 stars):
  Wow! This was so good.
• Alyssa on 2022-09-22 (5 stars):
  Made this today for my sisters birthday samoa brownies, and it is perfection! I have had a few spoonfuls of it as a treat! I did, however, run into a problem after adding my cream that it clumped up on me slightly, but chalking it up to operator error. Found you on Tiktok and LOVE your recipes. Thank you!
• Maria on 2022-10-05 (5 stars):
  Quick and easy, I'm currently enjoying delicious homemade caramel!
• Lynn on 2022-10-11 (5 stars):
  I have always been intimidated at the thought of making caramel sauce, but I was craving it so I gave this recipe a try. Oh my goodness, it's delicious. I will never buy caramel sauce again. 🙂
• Sariah mcculley on 2022-11-09 (5 stars):
  Just tried your recipe because its pretty cold out and didnt feel like going to the store. The directions were spot on , caramel came out great. At first i was worried when the sugar started getting chunky , but it really came together after that... thanks for the recipe and detailed instructions!
• Christopher Haluska on 2022-11-20 (5 stars):
  Quick and easy best popcorn balls ever thanks
• Teemun Store on 2022-12-12 (4 stars):
  Pho Ga is one of my favorite one. I've eat it in Hanoi - capital of Vietnam, taste is amazing
• Timothy on 2022-12-21 (5 stars):
  Thank you for posting. My granddaughters & I will love making & enjoying this delicious treat. There are endless possibilities, like caramel rolls, homemade, apples, candy, pies ( caramel apple sounds great), and so many others! Thanks again! Bom apetite'
• Bridget on 2023-01-30 (4 stars):
  My sugar didn’t clump or melt, even after 10-15 min. Would it be because I used cane sugar?
• Deb on 2023-02-11 (5 stars):
  Just made this to drizzle over brownies! Very easy except I think I left the sugar on a bit too long as there is a little "burnt" undertone to the taste -- but had I pulled it off beforehand all the sugar was still clumpy and would not have been completely melted. I was careful NOT to stir but maybe that would have helped? Either way excited to use it and make it again! Thanks!
• Martha on 2023-03-05 (5 stars):
  Fantastic recipe. Directions were spot on. I’ll never buy caramel again. Thank you
• Cierra on 2023-03-08 (5 stars):
  This sauce is dangerous but perfect!
• Jenn on 2023-05-21 (5 stars):
  So easy and yummy! Thank you for the recipe
• S on 2023-06-11 (5 stars):
  when I made this it was liquidy with like a blob that would not mix with the liquid what should I do?
• Dave on 2023-06-12 (5 stars):
  It worked!!!!! I’m using this recipe again!! ❤️👍🏻
• Eva on 2023-08-28 (5 stars):
  This is my go-to salted caramel recipe. It always comes out perfect! I sometimes add a spoonful of miso paste instead of salt and it's divine!
• Connie W on 2023-08-29 (5 stars):
  This is awesome!!! I made the thicker version and ate it by spoonfuls by itself, as well as on vanilla icecream on top of a banana with pecan pieces! Thank you for this! Much better than buying it in a jar!
• Julie on 2023-09-09 (5 stars):
  I've made this recipe three times. Only once (today) did I have an issue with the melted sugar seizing up after adding butter. I added the cream and then I just put the pan back over medium-low heat and whisked until it combined and was liquid. One reason the melted sugar seized could be that the butter and cream were on the cool side. The previous two batches I took cream out of refrigerator and I think I set it out a couple of hours to bring it to room temp, because no seizing occured. I changed a lot of the ingredients. I used toasted sugar, I had frozen cream in cubes and thawed (night before) and used in the recipe. I substituted miso for salt (1 teaspoon of white miso), but needed to add more salt at the end. Also, I used Kerrygold butter (salted) the previous two times and Kirkland butter this time. I did add cinnamon, ginger, and cardamom and vanilla extract. I would use the salted Kerrygold butter going forward, I'd skip the miso and use salt, and I'd decrease cream to 1/3 cup for a thicker caramel. Thawing cream from frozen didn't seem to make a difference in the outcome, but do bring to room temperature. NOTE for newbies, the melted sugar will cool quickly on the utensils you use to stir becoming hard; to clean soak the utensils and saucepan in soapy water until the caramel dissolves.; about 15 to 30 minutes. I tried to view this recipe on my phone with no ad blocker (I have an ad blocker on my laptop) this site was nearly unusable do to all the pop-up ads. I tried to view the video of how to make homemade caramel and after seconds it went to a commercial, I clicked the skip button, which took me to a video of someone making a cake, I couldn't find the caramel video again. Went to my laptop and there are no ads but also no video.
• Lara Potter on 2023-11-09 (5 stars):
  Tre magnifique!
• Riley on 2023-11-18 (5 stars):
  This stuff is AMAZING! Made it to go over the pumpkin cheesecake. My sugar did seize because I added cold cream, so I put it over med/low heat to get it to even out and create the right texture. Can’t wait to enjoy it!!
• Mel on 2023-11-22 (5 stars):
  First time making caramel, this came out so delicious, I can not stop “tasting” it! I had a little trouble with sugar sticking like cement to the side of the pan while it was melting and it seemed like there just wasn’t enough melted sugar left in the pot to add the rest of the ingredients to, so I added more sugar. It melted fast and the end result is amazing! I then feared for my pan, whisk, spoon that the hardened sugar was never getting cleaned off, lol but I filled it with water and it boiled right off. Looking forward to having it with the Pumkpin Cheesecake tomorrow(as long as the caramel can last until then)!
• Liane @ Foodie Digital on 2024-01-02 (5 stars):
  I had no idea caramel sauce was so easy to make at home! I followed your instructions exactly and the caramel turned out perfectly on my very first attempt. I used it to top a cheesecake and also used some of the leftover sauce to make caramel apple nachos for my kids. Thank you for sharing the recipe!
• Lorelei on 2024-06-12 (5 stars):
  I may have tracked down this recipe due to an intense graving which was quelled quite nicely, albeit I only had 3/4 cup of caster sugar, 1/4 cup of brown sugar, 2-3 tbsp butter and just a good crack of salt, I made the most delicious hard caramel which I carefully rolled into a roughly 7mm sheet and drew lines with a sharp knife where I wanted the candy to cracker after cooling, 11/10!
• Pamela on 2024-09-12 (5 stars):
  For people using heavy cream and having it become rock solid - I swapped heavy cream for plant based heavy cream and it didn’t turn solid - it got the right consistency. I also added bourbon vanilla extract. I’ll be adding this caramel to popcorn later hehe
• Ma on 2024-09-16 (4 stars):
  Could be user error, but I’ll be honest this literally took me two hours to make! I didn’t want to burn it, and the sugar just wouldn’t melt. BUT it is absolutely delicious and was worth it. Maybe I will cook on higher temp next time because medium low on my stove must not be super hot. I want to eat this by the spoonful!
• Jessica Acevedo on 2024-09-25 (5 stars):
  Loved this recipe. It was my first time making caramel and it turned out beautifully. Especially after cooling in my fridge. I ate my body weight in apples to dip in it. Tasted like fall. ❤️
• Kai on 2024-10-16 (5 stars):
  I’ve made caramel in the past but maybe only once or twice because it’s always so easy to pick it up at the store so we usually just have some on hand, but not tonight. I made homemade apple strudel and all I could think about was a little dollop of whipped cream and a drizzle of caramel but we had none! This recipe was so easy and turned out great! We added a little vanilla and cinnamon and honestly with how little time this takes we’ll probably just make it from now on! Thank you!
• Angela Citrigno on 2024-10-17 (5 stars):
  Best tasting caramel I’ve ever made. I had no issues at all. Very simple to make and you won’t ever buy premade caramel ever again. Warning it’s addictive. 😋🤤😋🤤😋
• Diane on 2024-10-26 (5 stars):
  I didn't have unsalted butter so I used what I had and cut the salt back to less than 1/2tsp. It turned out well! I probably won't add any salt next time if I use salted butter as I like sweeter caramel. As I drizzled it over some apples and popcorn it was great! I had memories of my childhood come flooding back! Thank you for sharing this easy and wonderful recipe.
• Becky on 2024-11-18 (5 stars):
  The caramel was so delicious I had to make extra batches. I can't get store bought ever again! Thanks for the recipe.
• Melissa on 2024-12-16 (5 stars):
  This is amazing! I only added half the salt because I was dipping pretzels! I then dipped them in chocolate and rolled with nuts! Delicious! 5⭐
• Rich Mikulski on 2025-01-23 (5 stars):
  I Made This! Absolutely delicious and easy. I found this recipe and went to work. I use store bought caramel in my coffee everyday and bake with it very often.. Never again…delicious and cost effective restaurant/bakery quality sauce. Then I see the sweet potato cupcakes mentioned which sound right in my wheelhouse, NEXT! Thank you so much, post you on the cupcakes soon.
• Lilli H on 2025-03-01 (5 stars):
  I made this today and I was so nervous because it was my first time making caramel!! It took a little bit of time for my sugar to start melting, but eventually it got there—you just have to keep warming up slowly and keep the temperature med/low. My butter almost didn’t want to combine, but I just kept stirring and working at it and it eventually got there! Overall, this recipe is delicious and I would definitely make it again and recommend it. :)
• Nancy Clark on 2025-03-09 (5 stars):
  Easy to follow directions. Delicious final product. Swirled into brownie batter and it made the best brownies ever!
• Yvette on 2025-09-18 (5 stars):
  I can’t believe how easy this was to make! I’ve seen other recipes that have intimidated me so I never tried until I saw you make this! Now, I’ve made caramel from scratch!! So exciting! Taste yummy! Thank you for sharing this recipe and making it so easy to follow!!
• jackie on 2025-10-02 (4 stars):
  The flavor was amazing but is it normal for it to completely solidify in the fridge? mine is rock solid and Im not sure if I did something wrong or if it is still safe to eat. other than that the directions were easy to follow although it did take much longer, i probably didn't have the heat high enough
• Carol-ann on 2025-10-03 (5 stars):
  This recipe is absolutely delicious and so easy. I was nervous about making a salted caramel sauce from scratch but so happy that I did. No more store bought caramel sauce for me!!
• Rebecca on 2025-10-11 (4 stars):
  This caramel is delicious! It did take me a couple tries to get it right, though. I definitely had the heat way too low the first time around and it took way too long, then i added cream that was too cold and the whole concoction seized. Tried again! Upped the heat to med-med/high. Pushed the sugar around every few seconds with a heat proof spatula and it came along perfectly. Gently warmed the cream while the sugar caramelized, added salt + vanilla et voila! Perfect caramel without screwing around with a candy thermometer . Thank you!
• Michelle R on 2026-02-25 (5 stars):
  I can see why it’s number one! So easy to make and tastes incredible.
• Ceara Cronin on 2026-02-28 (5 stars):
  I make this recipe every week for my morning lattes and it is the easiest and tastiest caramel ever!! Everything Sarah comes up with is always 10/10!!

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